RICOTTA PIE (PIZZA DOLCE) WITH CHOCOLATE AND RASPBERRY
My grandmother recalls ricotta pie always making an appearance on Easter when she was little. Now I've taken here recipe and created a pared down version for a more upscale appearance at holidays and other gatherings. -Stephen DeBenedictis, Wakefield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 6 mini pies.
Number Of Ingredients 18
Steps:
- Place the flour in a large bowl; cut in the butter until crumbly. In a small bowl, whisk egg yolks and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Wrap smaller portion in plastic wrap and refrigerate., Divide the remaining dough into six portions. Roll out each portion to fit a 5-in. pie plate; transfer pastry to pie plates. Set aside., Press raspberries through a sieve; discard seeds. In a small saucepan, combine sugar and cornstarch. Stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Spread over the bottom of each crust. Sprinkle with chocolate chips., In a large bowl, beat the ricotta cheese, flour and vanilla until blended. In a small bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold into ricotta mixture. Spread into pastry shells., Roll out remaining pastry; make lattice crusts. Trim, seal and flute edges. Whisk egg white; brush over lattice tops. Sprinkle with coarse sugar., Transfer pies to a baking sheet. Bake at 350° for 30-35 minutes or until crust is golden and filling is set. Cool on a wire rack. Refrigerate until serving.
Nutrition Facts :
PIZZA DOLCE (ITALIAN SWEET PIE)
I make Pizza Dolce every year for Easter just like my grandmother and mother did. It's one of those Italian recipes that will vary from family to family. Some people make it with dried fruit. Some use a pie shell. I love it just like this. Hope you do too! Enjoy. ps: I've tried making this with low fat ricotta and egg whites....
Provided by Joanne Bellezza-Loughlin
Categories Pies
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Combine all ingredients in large bowl and mix well.
- 2. Pour into a greased 9 x 13 inch pan or two 10 inch rounds.
- 3. Bake at 350 degrees for 1 hour to 1 hour and 15 minutes (until top is golden.) Start checking after an hour.
- 4. Let cool completely. (You can make this ahead and keep in frig.)
- 5. Cut into squares and arrange on plate (if baked in pan) or if you baked in the two rounds, serve like you would a pie. Enjoy!
RICOTTA PIE (OLD ITALIAN RECIPE)
This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.
Provided by Misty
Categories World Cuisine Recipes European Italian
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
- Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
- Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
- Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
- Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g
SWEET RICOTTA PIE
Steps:
- To prepare the crust, in a medium bowl, toss together the flour, baking powder, and sugar with your hands. Using a grater, grate the orange and lemon zests into the flour mixture. Reserve the fruit of the orange and lemon for the filling. Add the vanilla, eggs, and butter, kneading them into the mixture with your fingertips. This dough should have a smooth, even consistency, so if the mixture is still crumbly, add cold water, 1 teaspoon at a time until you can easily form the dough into a ball. Wrap the dough in plastic wrap and refrigerate it for at least 10 minutes.
- Preheat the oven to 350°F.
- To prepare the filling, in a large bowl, using an electric mixer on medium-high speed, beat the ricotta until it has a smooth, even texture. Mix in the sugar on medium speed. Mixing on low speed, add the eggs, 1 at a time. After all of the eggs have been added, stop the mixer and scrape the sides of the bowl. Mix again on medium speed for about 20 seconds. Add the vanilla. Either squeezing firmly with your fingers or using a citrus squeezer, add the juices from the orange and lemon (if you are squeezing the juice out with your hands, be sure the pits don't get into the filling mixture). Mix the ingredients on medium speed until they are thoroughly combined.
- While assembling the pie, be aware that this dough is extremely delicate (see page 185), so be sure to sprinkle your work surface and rolling pin generously with flour. To prepare the pie shell, divide the chilled ball of dough in half. Roll out one half to a circle about 12 inches in diameter, approximately 1/4 inch thick. Fold the circle in half, place it in a 10-inch deep-dish pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Because this dough is so delicate, coat your fingertips with flour before crimping the crust. Using your thumb and index fingers, crimp the edges of the pie shell.
- To assemble the pie, spread the filling across the bottom of the pie shell, distributing it evenly. Roll out the second half of the dough, again to about 1/4-inch thickness. Using a sharp knife or a pastry wheel, cut the round into 3/4-inch strips. Place the strips over the top of the pie filling, lattice style, so that the edges of the strips meet the crimped edges of the pie shell. Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie.
- To bake, place the pie plate on a baking sheet and bake for 30 minutes. Rotate the pie 180 degrees for even browning. Bake for approximately 20 more minutes, or until the pie is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the pie to cool completely before serving.
- Sweet Ricotta Pie should be served cold or at room temperature. It can be stored in the refrigerator for up to 3 days.
- Working with Delicate Crust
- Because the dough for the sweet ricotta pie is so delicate, it may tear during the rolling process or while being placed in the pie pan. If this does happen, you can easily solve the problem by patching up any holes or tears with dough scraps moistened with a few drops of water applied to the holes, blending together with your fingertips.
PIZZA DOLCE
Make and share this Pizza Dolce recipe from Food.com.
Provided by Nancy I.
Categories Dessert
Time 35m
Yield 1 9" X 13" dish, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Mix all ingredients together. Spray bottom of 9" X 13" glass dish with cooking spray. Bake for 35 to 40 minutes or until set and golden brown. Chill for 8 hours. Cut into 2" X 2" pieces. Makes about 24.
Nutrition Facts : Calories 118.2, Fat 6, SaturatedFat 3.4, Cholesterol 67.4, Sodium 41.9, Carbohydrate 5.4, Fiber 0.2, Sugar 4.2, Protein 4.9
More about "pizza dolce italian sweet pie recipes"
PIZZA DI RICOTTA DOLCE {SWEET RICOTTA CHEESE PIE}
From injennieskitchen.com
Estimated Reading Time 3 mins
PIZZA DI RICOTTA DOLCE {SWEET RICOTTA CHEESE PIE}
From keeprecipes.com
ANGELINA'S PIZZA DOLCE (ITALIAN CHEESECAKE)
From memoriediangelina.com
5/5 (1)Estimated Reading Time 3 minsServings 4-6Total Time 1 hr
#DOLCE RECIPES | JUST A PINCH RECIPES
From justapinch.com
SUPREME PIZZA CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
ITALIAN EASTER PIE RECIPES WITH VIDEO | GIANNI'S NORTH BEACH
From gianni.tv
ITALIAN SWEET PIE - ALEX BECKER MARKETING
From alexbecker.org
A RECIPE FOR CREAMY RICOTTA PIE WITH ORANGE AND LEMON - TAMPA …
From tampabay.com
18 DESSERT PIZZA RECIPES THAT'LL HAVE YOU CRAVING …
From tasteofhome.com
PIZZA DOLCE (ITALIAN SWEET PIE) | RECIPE | SWEET PIE, DESSERT ...
From pinterest.com
PIZZA DOLCE (SWEET RICOTTA PIE) - YOUTUBE
From youtube.com
PIZZA DI RICOTTA DOLCE {SWEET RICOTTA CHEESE PIE} - PINTEREST
From pinterest.com
THE BEST ITALIAN RECIPES FROM NONNA'S COOKBOOK
From allrecipes.com
MOM FINA’S CREAMY RICOTTA PIE-PIZZA DOLCE DI RICOTTA
From reclamation.nmwa.org
ANTHONY'S COAL FIRED PIZZA & WINGS REDEFINES "AMORE" WITH HEART …
From finance.yahoo.com
PIZZA DOLCE - A PERFECT ITALIAN SWEET PIE - MANGIA MAGNA
From mangiamagna.com
You'll also love